How to replace cocoa powder

Written by athena hessong

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Know if your cocoa is Dutch process or natural before substituting. (Quanthem/iStock/Getty Images)

Cocoa powder adds a rich chocolatey flavour to baked goods without the fat of unsweetened baking chocolate. There are two types of cocoa powder, and you must know which type you are replacing for the best results from your recipe. Dutch-process or Dutched cocoa powder has been alkalinised to make it less acidic. Recipes calling for this type of cocoa have an added acidic ingredient, which will interact with the baking soda in the recipe. Natural cocoa powder is acidic and will itself react with baking soda. With some adjustments to the recipe, unsweetened baking chocolate and carob powder can replace both types of cocoa powder.

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Things you need

Unsweetened baking chocolate

Microwave-safe dish

Carob powder

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Instructions

Unsweetened baking chocolate

1

Measure 28 g (1 oz) of unsweetened baking chocolate for every 15 ml (3 tbsp) of cocoa powder in your recipe. Baking chocolate bars are scored into 28 g (1 oz) squares. Break off the number of squares needed for the recipe.

2

Melt the baking chocolate in a microwave-safe dish in 30-second increments on low power, stirring after each increment, until the chocolate has completely melted.